Gelato & Sorbetto Recipe

Prepare the custard base

In a medium saucepan, combine whole milk and heavy cream. Heat over medium heat until it just begins to simmer. Do not boil.

In a separate bowl, whisk the egg yolks and sugar until the mixture is pale and thick.

Slowly temper the egg yolks by whisking in a small amount of the hot milk mixture, then gradually add the rest while whisking constantly.

Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon until it thickens slightly and coats the back of the spoon (around 170°F/77°C).

Remove from heat and stir in the vanilla extract. Strain through a fine mesh sieve into a clean bowl to remove any cooked egg bits. Allow to cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.

Once chilled, churn the base in an ice cream maker according to the manufacturer’s instructions. Transfer to an airtight container and freeze for at least 2 hours before serving.

Prepare the sorbet base

In a saucepan, combine water and sugar. Heat over medium heat, stirring until the sugar is completely dissolved. Remove from heat and let cool.

In a blender or food processor, puree the fresh fruit until smooth. Strain through a fine mesh sieve if desired to remove seeds or pulp.

Combine the fruit puree, cooled sugar syrup, and lemon juice in a bowl. Mix well and chill the mixture in the refrigerator for at least 2 hours.

Churn the sorbet mixture in an ice cream maker according to the manufacturer’s instructions. Transfer to an airtight container and freeze for at least 2 hours before serving.